**Global Kitchen Knives**

I can't say enough good things about them. One benefit that really sticks out is the one peice construction. NO areas for food bacteria to form. They are light and SHARP. I have the Chefs, Oriental Chefs, Carver, Boning, Flexible Utility and Paring. I am totally covered with those, mind you I would like to get a Cleaver. I would say my fav is the Oriental Chefs. Has a really nice arc for chopping and nice and light weight. This is the one my wife uses all the time. Steel is very good and comes back from dull fast with the Sharpmaker. Get them you won't be disappointed. I really like the added molybdenum it makes them tough but they will pick up spots of rust if not washed a dryed right away. Hope this helps, I love them. Take Care!!!
 
I use globals most of the time. The concept is to use a harder steel than one uses to make the European forged knives. That allows a thinner blade and a more acute bevel angle. In other words, the globals are sharper than the forged European knives with which they compete. They are also perfectly balance because the hollow handle allows the manufacturer to put the right amount of weight into it to achieve balance. They are also quite a bit lighter than forged knives. This is a plus in some people's book and a negative in others. It took me a while to get used to the light weight but I'm perfectly used to is now.

The Globals are making serious inroads into commercial kitchens. We sell more Globals than we do Henckels to chefs. I hear a lot of positive remarks about them from chefs.

The pricing issue is difficult because the importer keeps prices everywhere at the same level. Take care.
 
my friends a chef and he loves his global knives, i've used some of them before and they seem far better then your average kitchen knife
 
nonbox, no they won't rust if left overnight. But constantly leaving them in the dishrack wet will eventually lead to rust. I have had a few little specks of surface rust and it just wipes off. Sorry did not want to mis-lead you. They are the best! Take Care!!!
 
Here is the starter set I picked up for my wife for $130 and she loves them. :)
 
Love them. Just remember to sharpen them on a ceramic anything. Lent one to my father who promptly ruined the blade geometry by sharpening it with his electric sharpener.

My only gripe is that the handles aren't very secure when wet. Those dimples and the rounded handle makes for a poor grip in wet conditions.
 
They are great knives but the feel is much different than the standard german/french designs.

Global makes both stamped (the G series) and forged (the GF series) knives. They are both equal in quality. Some people like the added heft of the GF series.

Make sure that you handle one in person before spending the money.
 
So far I just have one Global knife and I love it. I have the 7" Vegetable knife. I've seen it used by chefs on TV so I figure if it's good enough for them, it's good enough for me. I mainly only cut up vegetables when I'm cutting things in the kitchen, and this knife makes quick and easy work of vegetables. The thin blade allows it to slice right through onions, and the flat blade design means you don't have to rock it so much to chop or mince up your veggies. With a chef knife there is more of a curve to the blade and this requiers more effort and movement to rock the blade so the whole edge comes in contact with your food that you're trying to chop.

http://www.surlatable.com/common/pr...y=Knives&Subcategory=Cleaver&localprrfnbr=559
 
Let me correct Nhamilto here. G and GS series knives aren't stamped (it would be impossible to stamp tubular steel.) They are sintered or welded up from a flat piece of steel and a tubular piece of steel. Henckels ProS knives are made the same way. The forged knives use softer steel. I won't argue whether they are better or worse than the G and GS series but they are less expensive and certainly have softer steel so at least they are different. Global views them as the economy line. Take care.
 
I ordered the Global G-237 set from Fred over at Knife Outlet (excellent service by the way) for my wife this past December. She's been a chef for 20-22 years and has pretty much used Wustof's and Forschner's.

She LOVES the Global's and uses them every day at work. She says the edge holds up really well (touch ups with a ceramic rod) are comfortable to use, slice great, and are a breeze to clean. She loves them so much that she wants to get a set for the house.

Mike
 
G and GS series knives aren't stamped (it would be impossible to stamp tubular steel.) They are sintered or welded up from a flat piece of steel and a tubular piece of steel.
Click to expand...

To be precise the G series has a blade blanked (ie. stamped) from sheet stock. The handle is formed in a seperate operation and welded to the blade.

Compare this to the standard useage of "stamped" ie. a blanked blade attached/bonded to a wood/plastic/etc. handle. The use of a metal handle and welding is simply a variation on the standard "stamped" knife design.

I think "stamped" is a fair description of the process.

This is not to say that the G series is inferior. It is simply different. The balance of a knife is a matter of personal preference.
 
I have several Global kitchen knives and would recommend them.

I would also recommend checking out Blade Gallery's spectacular array of custom and high-end production kitchen knives at:

http://www.bladegallery.com/knives/type.asp?code=qkitchen&display=Knives+for+Chefs

One maker that isn't sold on Blade Gallery is David Boye. I have one of his knives and another on order. His dendritic cobalt pieces seem to hold up pretty well in our kitchen, which is filled with evil "why can't I put the knives in the dishwasher?" trolls. Haslinger's knives in BG-42 also seem to endure well.

added: The caveat about the Boye knives is that they are pretty soft, so you shouldn't use them for heavy chopping, and you should always have a wood or other appropriate cutting surface underneath.
 
How do you tell the difference between the stamped and forged series? I prefer a heavier forged block set. Does Global sell the heavier forged series in a block set? Please post urls or model numbers. Thanks.
 
Yoshikin makes Global and Bunmei knives. Yoshikin official website (does not show all models). link

How to tell the difference link

Individual knives (I think this is the complete line) link

Sets link

Accessories link

No personal experiance with this vendor but they stock the whole line and have good images.
 
Do you notice a big difference in cutting and heft between the different series?

Here are the 3 different series:

G & GS Series – Constructed from three pieces - the blade and the two halves of the handle that are welded at the blade - value and flawless construction make this series the most popular line.

GF Series – Drop forged construction from three pieces – the blade and the two halves of the handle - the GF series has a blade and collar that is forged as one piece and feature internal welding in the handle for added strength.

GSF Series – The highest quality and strongest knives within the Global line, each knife is made from a single piece of forged steel with no welds.
 
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